This is a very old yellowed copy of a recipe I clipped many years ago from the C.C. column. Please note that the tube pan referred to is not one of those larger angel food type pans of today. I happen to still have my mother's tube pan which held a regular size cake batter. I suppose it could be made in any type of pan meant for a regular cake - the layering is what gives it the flavor.

Thanks very much for posting this. It will come in handy for feeding my weekend company. Boy, I wish I had a slice right now! I have my mother's old tube pan, too. Bet you could use a bundt pan, as well. Have a great day.

Hello tt, I don' t remember that nom either. But this recipe sounds fantastic. Do you know, how many cups your "mother's old tube pan" holds? I don't have a tube pan, but I do have a bunt pan. I am sure one could even bake it in a square pan. One more question, what kind of shortening do you use? I like to use butter (yes, I know - it is bad for you, but so is most of the ingredients that goes into any cake). Also, I find it interesting, that the guey stuff will be at the bottom of the cake, when you turn it out. I would think one has to start with the "topping" and then layer it ending with the batter. Just my 2 cents. - Pingo

Hi tt - Thanks very much for posting this. It will come in handy for feeding my weekend company. Boy, I wish I had a slice right now! I have my mother's old tube pan, too. Bet you could use a bundt pan, as well. Have a great day. mothermitziPosted by mothermitzi

It is sooooo good, Mothermitzi, just as written. Had just finished a thick slice with a cup of coffee and a girlfriend called. I told her she was sent to keep me from going back and slicing another piece! She's diabetic so has to watch her sweets, but I set her drooling, she said this was always what her family wanted and still wants as part of Christmas brunch. She, like me, hadn't made it in years. She had succumbed to bringing one of the store bought (Boston coffee cake) and the family hasn't been too happy with the substitution! I'll have to freeze a couple of slices and bring them over when we get together next week. Enjoy.

You turn this out of the pan same as a regular cake - cool in pan for 10 minutes then turn it out upside down on a rack, and flip it back over right side up on another rack. No goo, it's a regular coffee cake - cake - cinnamon, brown sugar and nuts layer (not gooey) - cake and then cinnamon, brown sugar and nuts layer on top. Slices easily.

A bundt pan would work fine, I'm sure, just don't put it in one of those large angel food type pans, the sides would be way too deep for the cake.

This is not a butter cake. I use Crisco. A lot of the old and good recipes called for shortening. You'll see, this is perfect, as is.

I don't think the reason they didn't used butter was because of any preconceived ideas about it not being good for you, afterall, this was many many years ago that this recipe came out, and people were still scooping the cream off the top of the milk to use on their cereal. Shortening (Crisco) and butter have different melting/baking properties, and the Crisco gives this cake it's "coffee cake" texture.

Your family's recipe sounds delicious, like a much richer version. Thanks for sharing.